Sauce for boiled rabbits.

Boil the livers, and shred them very small, chop two eggs not boiled very hard, a large spoonful of grated white bread, some broth, sweet herbs, two spoonsful of white wine, one of vinegar, a little salt, and some butter; stir all together, and take care the butter does not oil.

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Gravy.

Take a rasher or two of bacon, and lay it at the bottom of a stew pan, putting either veal, mutton, or beef, cut in slices, over it; then add some sliced onions, turnips, carrots, celery, a little thyme, and alspice.  Put in a little water, and set it on the fire, stewing till it be brown at the bottom, which you will know from the pan’s hissing; then pour boiling water over it, and stew it an hour and a half; but the time must be regulated by the quantity.  Season it with salt and pepper.

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Forcemeat balls.

Take half a pound of veal, and half a pound of suet cut fine, and beat in a marble mortar or wooden bowl; add a few sweet herbs shred fine, a little mace pounded fine, a small nutmeg grated, a little lemon peel, some pepper and salt, and the yelks of two eggs; mix them well together, and make them into balls and long pieces—­then roll them in flour, and fry them brown.  If they are for the use of white sauce, do not fry them, but put them in a sauce-pan of hot water and let them boil a few minutes.

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Sauce for boiled ducks or rabbits.

Pour boiled onions over your ducks, or rabbits, prepared in this manner:  peel some onions, and boil them in plenty of water; then change the first water, and boil them two hours:  take them up and put them in a colander to drain, and afterwards chop them on a board; then put them in a sauce-pan, sprinkle a little flour over them, and put in a large piece of butter, with a little milk or cream.  Set them over the fire, and when the butter is melted, they will be done enough.  This is a good sauce for mutton also.

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Lobster sauce.

Boil a little mace, and whole pepper, long enough to take out the strong taste of the spice; then strain it off, and melt three quarters of a pound of butter in it.  Cut the lobster in very small pieces, and stew it till it is tender.

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Shrimp sauce.

Wash half a pint of shrimps very clean—­mince and put them in a stew-pan, with a spoonful of anchovy liquor, and a pound of thick melted butter; boil it up for five minutes, and squeeze in half a lemon.  Toss it up, and put it in a sauce-boat.

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Oyster sauce for fish.